This heavenly fruit cake is perfect for the holidays. It’s fluffy, moist and packed with flavorful fruits and nuts. Unlike other traditional fruit cakes this yummy guy is gluten-free, dairy-free and refined sugar-free.
Are you a fruit cake lover? I for one, was never a fan of fruit cake to be perfectly honest. I am not a fan of overly sweet candied fruit. Especially in the form of a heavy and dense loaf.
This yummy fruit cake however is unlike any other you’ve tried. It is super fluffy, incredibly moist and finished off with a beautiful refined sugar-free monk fruit glaze. It will convert you into a fruit cake lover, promise!
For some more holiday dessert inspo, check out some of these delicious recipes:
Vegan Pumpkin Cheesecake
Maple Pumpkin Donuts
Reindeer Donuts
Vegan Peppermint Hot Chocolate
Gluten-free Christmas Cookies
Gluten-free Gingerbread Cookies
How to prepare this delicious fruit cake:
Preheat the oven to 350 degrees F. Grease a bundt cake pan with coconut oil or grass-fed butter.
In a large bowl whisk together mashed bananas, eggs, plant-based milk, melted coconut oil and vanilla extract.
In a separate bowl combine gluten-free flour, baking soda, baking powder and salt.
Stir the dry ingredients into the wet ingredients until well mixed.
Fold in banana bites (optional), peanut butter banana bites (optional) and dried fruit until fully combined.
Transfer batter into the greased cake pan and bake in the oven for about 55 minutes or until the toothpick comes out clean. Set aside to cool.
Top cake with a sweetened glaze before serving. Enjoy!
As always, if you happen to make this yummy fruit cake, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Fruit Cake
This heavenly fruit cake is perfect for the holidays. It's fluffy, moist and packed with flavorful fruits and nuts. Unlike other traditional fruit cakes this yummy guy is gluten-free, dairy-free and refined sugar-free.
Ingredients
Fruit Cake
- 3 ripe bananas, mashed
- 3 eggs
- ¾ cup plant-based milk
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- 2 cups gluten-free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup Barnana organic banana bites, halved (optional)
- ⅓ cup Barnana Peanut Butter dipped banana bites, halved (optional)
- ⅓ cup dried cranberries
- ⅓ cup dried apricots, diced
- ¼ cup walnuts
Glaze (optional)
- 2 cups powdered monk fruit sweetener (sub with powdered sugar)
- 2-3 tbsp plant-based milk
Instructions
1. Preheat the oven to 350 degrees F. Grease a bundt cake pan with coconut oil. (sub with grass-fed butter)
2. In a large bowl whisk together mashed bananas, eggs, plant-based milk, melted coconut oil and vanilla extract.
3. In a separate bowl add gluten-free flour, baking soda, baking powder and salt.
4. Stir the dry ingredients into the wet ingredients until well mixed.
5. Fold in banana bites, peanut butter banana bites and dried fruit until fully combined.
6. Transfer batter into the greased cake pan and bake in the oven for about 55 minutes or until the toothpick comes out clean. Set aside to cool.
7. Glaze cake before serving. Enjoy!
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